CAJUN RIBEYE* g

Twelve ounce blackened Pure ribeye over red rice. Topped with sautéed peppers and onions.

4oz Filet* & Shrimp

Four ounce filet with teriyaki-glazed coconut shrimp over garlic smashed potatoes and broccoli.

WAGYU FILET* g

Five ounce filet served with smashed potatoes and broccoli.

TWIN FILET MEDALLIONS* g

Twin four ounce filet medallions served with garlic smashed potatoes and broccoli.

4 OUNCE CENTER CUT FILET*

Center cut filet. Served with garlic smashed potatoes and broccoli.

8 OUNCE FILET*

Center cut filet served with garlic smashed potatoes and broccoli.

BLEU CHEESE MEDALLIONS*

Twin four ounce filet medallions, topped with bleu cheese fondue, a marinated portobello cap and crispy fried onions. Served with garlic smashed potatoes and asparagus.

RIBEYE* g

Twelve ounce pure ribeye, topped with roasted garlic pepper butter. Served with garlic smashed potatoes and broccoli.

RIBS g

Hickory smoked baby back ribs, slow roasted, with house-made BBQ sauce. Served with french fries.
Full Rack | Half Rack

4 OUNCE FILET AND LOBSTER* g

4oz center cut filet, paired with a 5oz Maine lobster tail. Served with garlic smashed potatoes and broccoli.
 

LEMON DILL SALMON*

Grilled salmon filet topped with a lemon dill butter sauce. Served with wild rice and broccoli.

CAJUN SALMON*

Blackened salmon filet served with red rice and broccoli. Finished with a cajun cream sauce.

SESAME TUNA*

Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with ginger teriyaki broth.

BLACKENED MAHI

Lightly blackened grilled Mahi filet served with wild rice and broccoli.

PETITE SALMON

Five ounce grilled salmon filet served with smashed potatoes and broccoli.

ALMOND MAHI

Pan seared Mahi, almond encrusted, over wild rice risotto and asparagus. Finished with a beurre Grand Marnier and a balsamic reduction.